- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| This kale and quinoa salad, with satay-esque dressing, comes from Melissa of The Refill Barn in Radwinter, Essex. This salad is perfect for a quick and filling meal. Melissa served hers with some leftover pizza dough with olive oil, za'atar and some perello olives. |
Made with our Organic Wholegrain White British Quinoa, this salad would be equally delicious with red, black or mixed quinoa... or even smoked quinoa!
The Refill Barn is a zero-waste shop in Radwinter set up by Melissa and Sam after the pandemic, on a mission to reduce waste and be kinder to the planet. We're delighted that they stock several of our pulses and grains and really enjoy seeing what they make with them on their Instagram.
Serves 4
Ingredients
Dressing:
|
Method
|
A deeply comforting Persian-inspired aubergine stew made with naked fava beans instead of yellow split peas, and preserved lemon in place of black lime. Rich tomato, silky aubergine, warm spices, and sharp salty citrus combine to create a rustic, homestyle dish.
Vibrant and comforting Palestinian Rummaniyeh combines olive green lentils and charred aubergine with the deep tang of pomegranate molasses and the silkiness of tahini. A perfect vegan main served with flatbread.
A uniquely nutty and tender-crumbed vanilla cake featuring Hodmedod's wrinkled pea flour and toasted camelina seeds. Perfect for teatime or served with fruit and crème fraîche.
